Stability and Sensory Shelf Life of Orange Juice Pasteurized by Continuous Ohmic Heating
Author:
Affiliation:
1. Department of Biotechnology and Food Engineering, TechnionIsrael Institute of Technology, Haifa 32000, Israel
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf047857q
Reference27 articles.
1. Ohmic heating behaviour and electrical conductivity of two-phase food systems
2. Rahman, M. S.Handbook of Food Preservation; Rahman, M. S., Ed.; Dekker: New York, 1999; pp 1−10, 521−532.
3. Temperature and storage effects on percent retention and percent U.S. recommended dietary allowance of vitamin C in canned single-strength orange juice
4. Time and Temperature Effect on Stability of Moroccan Processed Orange Juice during Storage
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